Servings: 2 Prep time: 5 mins. Ready In: 6 hrs.
2/3 cup unsweetened almond milk
1/2 cup pumpkin puree
1 Tbsp almond butter
1 Tbsp chia seeds
1 1⁄2 Tbsp maple syrup
1 tsp pumpkin pie spice
1 tsp vanilla extract
2/3 cup rolled oats
1/4 cup pecans, chopped and lightly toasted
To a bowl add almond milk, pumpkin purée, almond butter, chia seeds, maple syrup, pumpkin pie spice, and vanilla and stir with a spoon to combine. Add oats and stir until combined.
Divide mixture into 2 containers and let sit in the refrigerator overnight, or for at least 6 hours.
When ready to eat, add toasted pecans. Top off with some almond milk if you want to thin out the mixture.
Tip: If you prefer warm oats, simply add a splash of almond milk and microwave until warm.
Overnight oats are a great breakfast to meal prep ahead of time. They will last in the fridge for up to 5 days.
To make this recipe sugar free, substitute 1-2 Tbsp monk fruit for maple syrup.
You can swap almond milk for any other unsweetened milk.